Leftovers

Bang Bang Chicken

Nate summed this one up after his first bite; “These are like badass chicken nuggets!”. Yeah…they’re good! I soaked mine in the buttermilk batter for a couple hours before I cooked them and served them with Skillet Corn.

Ingredients

1/2 cup vegetable oil, or more, as needed

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

1 large egg

1 tablespoon hot sauce

Kosher salt and freshly ground black pepper, to taste

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup Panko*

For the sauce

1/4 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon honey

2 teaspoons Frank’s Hot Sauce

Instructions

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.